Peach Tart Tatin
Just a quick post today as we are all a-flutter getting ready for Noah’s third birthday! There is still a homemade pinata to paint, balloons to blow up, a dozen lemons to squeeze for his favorite drink (lemonade) and most importantly, a cake to decorate. I’m sure I’ll be up far into the night icing it-I don’t want to start it until he is fast asleep!!
At some point amidst all the busyness, I’m sure I will be shedding a tear or two over the fact that my baby, my firstborn, is growing up. Sniff!
We went for a walk yesterday, a few of Autumn’s early fallen leaves crunching under our feet, bundled up in warm sweaters, talking the whole way. At the stop sign he declared:
“A-R-R-E-T. That spells ‘Stop’.” and I had to laugh. Only in Quebec can things be this confusing for a child.
I had to post this peach tart tatin because it was one of my favorite desserts last month. There’s still plenty of gorgeous stone fruits available; it’s certainly not too late to make this for yourself. You really need a dessert to dig into as you get comfy on the sofa in the evening and welcome all your favorite TV shows back, right? (Top Chef: where ARE you?)
OK, so I don’t have a recipe for this, as I literally just melted some butter, added a sprinkling of brown sugar and the peach halves to the pan. I then dusted the peaches in cinnamon and topped the whole thing with a round of chilled puff pastry. Into the oven it went until the pastry was golden brown.
If you’ve made an apple tart tatin, you can make this! If not, you might want leave this useless post and check out a real recipe for tart tatin.
That’s it!
Beautiful, and it looks like something I might actually be able to make! Thanks for sharing the method.
I’ve never made one, but is it really that simple? Do you wait until it is cool to flip it or should you do it when it comes out of the oven?
It almost sounds too easy! And it’s beautiful! Have fun preparing for big birthday.
do you make this tart in a cast iron pan?
The other old joke is “a louer”, “a louer”…who’s this “a louer” who owns everything in Montreal? lol
I’ve got peaches and plums…too many…you inspiring to “go tart”.
Hi Lydia- You’re welcome. Thanks for stopping by.
Hi Cheryl- OK, so it’s no Rice Crispie treats, but it can be simple. Flip it when it is still hot because once the syrup cools, it hardens and sticks to the pan.
Hi Deb- Thanks! Aren’t fruit desserts the most spectacular?
Hi Michelle- You can, but no, I used my All-Clad.
Hi Peter- Huh? 🙂
That tart has the most beautiful color I’ve ever seen! Perfect for Fall. I hope we’ll get to see that cake you’re decorating for Noah, it’s sure to look fabulous. Tell him Happy Birthday for us! 🙂
this is beautiful! the color is just stunning! and it looks delicious 🙂
This looks great, and you make it look so easy! Happy birthday to Noah.
mmmmhhhh my favourite desert..
ooh .. Happy Birthday to Noah .. n good luck to you fillin up those balloons 🙂 I’m yet to make a tatin tart … this looks wonderful !
Don’t talk to me about Rice Krispie treats being simple, I’ve never been able to make them succesfully. This looks way easier to me.
I made mini tart tatin’s for breakfast the other day…. only because of time constraints did I eat this for breakfast.I am loving the peach version:D
Happy birthday to your babe and to his mama! That tart looks so incredible.
Ohh, that looks amazing! I’m a little sad that I haven’t used peaches that much. And God bless puff pastry.
Happy 3rd Birthday Noah!
Yeah. Where is Top Chef?!
i am waiting anxiously to hear about the birthday party!
i too get sad at the thought of my little boy growing up… he just loves to snuggle and smooch! i doubt when he is 10 ill be getting much of that 🙁
Ahh! This looks sooo good!
i am new to top chef, and in the past two weeks have watched all of seasons 1, 2 and 3 – can’t wait to move on to season four.
oh, and the tart is beautiful!
Okay, so I tried the peach tart, but it didn't work out so well.
Do you immerse the peaches in boiling water to peel? I had a terrible time and did not.
Also, I couldn't get the peaches to cut in half nearly as you did. They would come off the pit. Ugh!
And I make this recipe all the time with pears…. and it comes out sinfully delish.
Can you be more specific what you do?
Do you cook the peaches at all in the skillet?
Do you just cook the butter and sugar a bit before putting the peaches in?
Thanks so much.